Coconut Heart Dream Cake

Name: Coconut Heart Dream Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 package (4-serving size) JELL-O Coconut Cream Flavor Cook & Serve Pudding; 237 milliliters BAKERS ANGEL FLAKE Coconut; 1 package (2-layer size) lemon cake mix; 237 milliliters fresh raspberries; 1 serving red food coloring; 1 env. DREAM WHIP Whipped Topping Mix

Need a dairy free dessert? Coconut Heart Dream Cake could be a great recipe to try. This recipe makes 1 servings with 2531 calories, 26g of protein, and 70g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of env. dream whip whipped topping mix, baker's angel flake coconut, lemon cake mix, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 350F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans.

Equipment you will use

Oven

Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1-3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.

Ingredients you will need

Pudding Mix

Milk

Equipment you will use

Toothpicks

Oven

Split each cooled cake layer in half horizontally, making a total of 4 layers.

Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.

Ingredients you will need

Spread

Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring.

Ingredients you will need

Whipped Topping

Food Color

Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving. Store leftover cake in refrigerator.

Ingredients you will need

Raspberries